Summer Hors d'Oeuvres

If you’re having a summer party, you’ll need to whip up a few of these hors d’oeuvres that are fun, festive and delicious. They are sure to impress and easy to make. Try a few of our favorite recipes such as grilled vegetable bruschetta, cheese-topped guacamole and scallop ceviche with aguachile. Scroll through the gallery for more summer inspiration.

If you’re having a summer party, you’ll need to whip up a few of these hors d’oeuvres that are fun, festive and delicious. They are sure to impress and easy to make. Try a few of our favorite recipes such as grilled vegetable bruschetta, cheese-topped guacamole and scallop ceviche with aguachile. Scroll through the gallery for more summer inspiration.

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Food & Wine

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Grilled Vegetable Bruschetta

What could be more summery than grilled peppers and squash heaped on toasted country bread that's slathered with fresh basil pesto? This versatile recipe works as a first course or even a whole meal.

Cheese-Topped Guacamole

Zucchini-and-Pepper Gratin with Herbs and Cheese

Switzerland has been making Sbrinz—a hard, aged, cow's-milk cheese—for centuries. Daniel Humm uses the pleasantly salty Sbrinz to top a gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.

Scallop Ceviche with Aguachile

Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type of fish or shellfish. Chef David Goody serves aguachile with thinly sliced scallops that have been just cured in fresh lime juice.

Pickled Shrimp with Creamy Spinach Dip

Shrimp-and-Feta-Stuffed Zucchini

Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). To make it even easier, top the roasted zucchini with a little feta, then broil briefly.

Lobster-and-Corn Fritters

Eggplant Involtini with Grilled Ratatouille

Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores.

Grilled Zucchini Kebabs with Zucchini Dip

Daikon-Papaya Summer Rolls with Minted Yogurt Sauce

Douglas Keane says that these summer rolls, filled with tangy marinated daikon, cucumber and papaya, are the perfect way to jolt the palate before a rich meal that will likely include truffles and foie gras.

Warm Olives with Rosemary, Garlic and Lemon

Mini Brioche Lobster Rolls

These rolls, which are a delightful play on the traditional lobster roll, are quite substantial, so one per person is plenty, especially if you're serving additional hors d'oeuvres. Cooked shrimp or lump crab is a fine alternative to lobster.